Description
This Cheesy Vegetable Soup is a creamy, comforting dish packed with tender vegetables and rich cheddar cheese. It’s perfect for a cozy meal and comes together quickly with a simple roux-based cheese sauce that adds depth and creaminess to the fresh vegetable broth.
Ingredients
Scale
Vegetables and Broth
- 6 tablespoons butter, divided
- 1 small onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 3 cups potatoes, peeled and cut into 1-inch cubes
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
For the Roux and Cheese Sauce
- 1/4 cup all-purpose flour
- 3 cups half and half
- 2 cups shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: In a large pot over medium-high heat, melt 2 tablespoons of butter. Add chopped onion, celery, carrots, and minced garlic. Sauté the mixture until the vegetables are tender and fragrant, about 5-7 minutes.
- Cook Potatoes: Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then cover the pot and reduce heat to simmer. Cook for 15 minutes or until the potatoes become tender when pierced with a fork.
- Add Broccoli and Cauliflower: Stir in the chopped broccoli and cauliflower. Continue cooking for an additional 5 minutes until these vegetables are tender but still retain some texture.
- Make the Roux: Meanwhile, in a separate saucepan, melt the remaining 4 tablespoons of butter over medium-high heat. Sprinkle in the flour and whisk constantly for 3-4 minutes to form a smooth, golden roux, which will thicken the soup.
- Add Half and Half: Gradually whisk the half and half into the roux, ensuring the mixture stays smooth without lumps. Bring the sauce to a gentle simmer to thicken slightly.
- Combine and Melt Cheese: Pour the creamy sauce into the pot with the vegetables. Stir to combine. Add the shredded cheddar cheese and stir continuously until the cheese is fully melted and the soup is thickened to your liking. Season with salt and pepper to taste.
Notes
- You can substitute half and half with whole milk and heavy cream for a richer texture.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the amount of cheese based on your preference for cheesiness.
- To make the soup gluten-free, substitute all-purpose flour with a gluten-free baking flour blend.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
